British Chinese Chicken Curry takeaway style (Slow cooker)

A friend of mine came to visit said he wanted Chinese chicken curry takeaway. The takeaways near me have never satisfied my taste buds (putting it mildly) so i decided to recreate the British Chinese curry classic. My friend enjoyed it so much he asked for the recipe and here it is.

Serves 2 - 4 People (i could eat it all myself but food is much better when shared so i wont be greedy lol)

Ingredients:

• 4 chicken breasts 
• 100g frozen peas
• 1 Tbsp Soy sauce
• 400ml tin of coconut milk
• 1tsp garlic puree
• 1 medium onion, cut into small wedges
• 200g Mushrooms cut in half
• 1 Chicken stock cube
• 1 Tbsp Curry powder
• 1 tsp Turmeric powder 
• ½ tsp Ginger powder
• 1tsp sugar
• 1-2 tsp corn flour (mixed with a little water)  
• Salt to taste

Method:

Put all ingredients in the slow cooker switch on high for 1 hour then turn to low for 3-4 hours

10 minutes before serving, take the chicken out cut into chunks, put back in the pot, and thicken with corn flour if needed

Serve with chips or rice. And a glass of Shiraz

Enjoy!